Cheesify Your Oktoberfest with These Beer & Cheese Pairings

When the first crisp breezes of autumn are in the air, you know it’s time for Oktoberfest – that boisterous celebration of Bavarian heritage that despite its name falls in mid-September, heralded by clinking steins and the joyous pulse of oompah music.

Marzen, the style of lager traditionally drunk at Oktoberfest, is named for the month of March, when it was produced in compliance with medieval Bavarian law that prohibited brewing during the summer months.

Given that Oktoberfest beers are consumed in full liter increments, it’s no surprise that they are known for supreme drinkability.  But don’t mistake this genre for swill – here are three unique American and German Marzens that make excellent complements to some of the world’s finest cheeses.

Oktoberfest Marzen-style Lager

Blue Point Brewing Company (Patchogue, NY)

Consider this your warmup round, or appetizer – a light, sweet, floral, thirst-quenching brew that invites savory accompaniments and thus lends itself to a wide range of possible cheese pairings.

  • A golden-hued, light bodied, very balanced and highly quaffable lager
  • Pleasant yeasty and floral aromas accompany a dominant malty sweetness – a perfect complement to equally light bodied, but lemony and tangy soft goat’s milk cheeses
  • It’s so easy to drink this beer, you might forget to move on to the next two if you’re not careful!

Cheese Pairings Humboldt Fog, Chabichou du Poitou, Pico Picandine, Westfield Farm Capri, Bucheron

Humboldt Fog, made by Cypress Grove

2017 Oktoberfest Marzen-style Lager

Sierra Nevada (Chico, CA) & Brauhaus Miltenberger (Miltenberg, Germany)

With this American-German collaboration, Sierra Nevada and Brauhaus Miltenberger offer a brew that packs more punch without sacrificing drinkability.  Its forward hoppiness does well with cheddars and fudgy Alpine style cheeses.

  • Deep, hazy amber tone with aromas of dewy grass and subtle tangerine notes
  • Creamy mouthfeel with a focused citrus-peel bitterness that conditions the taste buds for a rich, nutty and tangy pairing – think American cheddars and Alpine-style cheeses
  • There’s more here to be savored, but don’t mistake this for sipping beer. Drink, eat, repeat!

Pairings5 Spoke Creamery Tumbleweed, Cabot Clothbound Cheddar, Consider Bardwell Rupert, Pleasant Ridge Reserve, Milton Creamery Flory’s Truckle

Pleasant Ridge Reserve, made by Uplands Cheese Company

Aecht Schlenkerla Rauchbier Smoked Marzen-style Lager

Brauerei Heller (Bamberg, Germany)

The final selection, from Bavaria’s historic Brauerei Heller, fires on all cylinders, making it a superb accompaniment to strong, buttery blues and sweet fruit preserves.

  • Dark mahogany color, with aromas of smoke and black cherry syrup
  • Light to medium body, with a slightly tart lingering finish, this Marzen nevertheless drinks like a heavier beer due to the intensity of the smoke
  • Time for dessert – sip this bad boy alongside a rich, creamy blue cheese topped with cherries in syrup or preserved walnuts

Pairings:  Chiriboga Blue, Persille de Rambouillet, Cambozola Black Label, Point Reyes Original Blue Cheese, Fourme d’Ambert

Persille de Rambouillet

Written by: Tyler Frankenberg, Murray’s Cheese

And the award for Most Valuable Platter goes to…

You did it – gifts have been bought, parties thrown, and everything is in place for a happy holiday. (And if not, don’t worry, there’s still time to order from Murray’s!) Really, we think you’re the MVP of this year. So maybe you want to ring in the New Year in a luxurious way befitting your new title. Or maybe you want to share the wealth. Either way, we’ve got you covered with our Most Valuable Platter

There’s nothing like a feast, and this gift definitely falls under that category. This is a one-stop shop for hosting – enough cheese to feed 8 to 10 of your most valued guests, as well as extra-delicious accompaniments to pair. Bringing this platter to your next party will definitely make you the MVP of the event.

And there’s something for everyone, whether it be a hearty, nutty aged Gruyere or a crunchy, earthy Clothbound Cheddar. To tame the wildest of appetites, the creamy Grazier’s Edge and bold Point Reyes’ Bay Blue provide tangy, meaty punches to please those who love a little sharpness in their lives. Uniquely goaty, the Humboldt Fog brings a ray of California sunshine to the whole affair, rounding out the award-winning cheese on this platter.

We add in some thin, buttery ribbons of Prosciutto San Daniele and Creminelli Wild Boar Salami to delight the carnivores in your midst, perfectly balancing between silky, nutty meat and porky, robust salami. Some top notch sides come into play – fruity Jan’s Farmhouse Crisps and crunchy Urban Oven Crackers are perfect for topping the crumbly cheddars and spreadable chevres and blues that need a little TLC. Finish off the collection with super addictive, plump Castelvetrano Olives. With that, you’ve won the party. Pat yourself on the back, crack open a beer, and enjoy that MVP status.

5 Cheeses that Love Champagne

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It’s that time of year again! Break out the bubbles, chocolate hearts, and turn up the romance.

Yes, it’s time to get the champagne glasses out and let the love flow. Even if someone feels like they haven’t found what they’re looking for from this guide, it could be as simple as doing a quick google search into something like The Bottle Club Champagne for more options. When it comes to champagne or alcohol in general, there is pretty much something out there for everyone.

Anyway, here are some of our favorite cheese and Champagne pairings you will totally fall in love with.

Love at Mast assortment_love_at_mast_2015

We get very young wheels of Champlain Valley Triple Creme and add Mast Brother’s chocolate both inside and out before it grows its fluffy white rind. We’ve been developing and aging these guys for several years now (check out the video of how we make them here) and with the help of the Mast Brother’s, we’ve developed a cheese you can really toast to!

Cremont – Vermont Creamery

This tangy and sweet mixed-milk cheese is one of the most luscious little buttons out there. Made in Vermont by one of our all-time favorite cheesemakers, these wheels are crafted with love. While primarily made of goat’s milk, the addition of a touch of cream makes this cheese so creamy, the effervescence of Champagne is the perfect pairing.

Moses Sleeper – Jasper Hill

Yolky, slightly mushroomy and unbelievably spreadable, this Vermont Bloomy Rind is ready to be slathered all over some crusty bread, and begs to be enjoyed with something bubbly. If you’re not so big on Champagne, or just in the mood to change things up, hard cider is also a mind-blowing pairing.

Hudson Flower

00000008828_cavemaster-hudson-flowerThis cheese starts its life as Kinderhook Creek, but when we are finished with it, the transformation is hard to miss. Rolled in local herbs and hops flowers, these sheep milk wheels are then aged in our Natural Rind cave for several weeks. The end result is a deeply herbaceous flavor bomb is elevated with a crisp, citrusy bubbly.

Humboldt Fog – Cyprus Grove

California sparkling wine has meet its match with this go-to Cali goat’s milk cheese. Humboldt Fog has become synonymous with artisan American cheesemaking, and is at the top of the list for cheese aficionados and novices alike! Uncork some bubbles to bring out this cheese’s minerality.

The Murray’s Catering Team Guide to an Easy Thanksgiving

We all know the stress of preparing a perfect Thanksgiving meal. This year, try a different approach. Instead of offering to prepare the stuffing or cranberry sauce, offer to bring everyone’s favorite dish: CATERING! If you’re in New York City, be sure to check out Murray’s Catering offerings and talk to our Catering team (Leigh, Sarah, and Beau), who can hook you up with everything but the bird.

All American Labels

Our go-to platter: cheese! The best part about bring cheese to your Thanksgiving gathering is the Murray’s Catering team who can help you assemble the perfect cheese board that will have all of your guests forgetting that turkey is even a thing. The “All American” spread pictured above celebrates American cheese, and includes 5 of our all-time favorites: Humboldt Fog, Green Hill, Solo Gran Queso, Pleasant Ridge Reserve, and Black River Blue. Serve these with honey, Marcona almonds, and dried fruit for something to be truly thankful for!

crudite_2 (2)Looking for something a little lighter to nibble before the big event? The catering team is also well versed in the world of small bites. Their beautiful Crudite platter features their famously addictive garlic-herb spread made with bright and tangy fromage blanc.

Overwhelmed by rich desserts? After the turkey, sides, and all the trimmings, a slice of pie might set you back another belt loop. Instead, take a break from the table, and set out a tray of bite-sized desserts and chocolates for your guests on your coffee table. Full of flavor and the perfect size to nibble on while lingering over coffee. Offer an assortment of mini tartlets, mini brownies, petits fours, and caramels, and let people help themselves to the bounty!

Want more info on Murray’s Catering? Shoot them an email at catering [at] murrayscheese [dot] com, or give them a call at 212-243-3289.

The Family that Milks Together: A West Coast Farmstead Cheese Plate

By Robin Minkoff
The Family that Milks Together

The popularity of artisan cheeses has helped many Americans create thriving dairy businesses – taste some of our favorites from the West, where Old World techniques and New World innovation gave rise to some of the most heralded and successful cheesemaking families. Mary Keehn began milking goats at home in Humboldt County to provide her family with healthy milk. The heralded result of her experimentation, Humboldt Fog continues to win acclaim and devotees. The story of Ancient Heritage Dairy begins similarly; Paul and Kathy Obringer began raising sheep to provide their children with an alternative to cow’s milk, eventually churning their herd’s output into artisanal cheeses.

Likewise, Cindy Callahan and her son Liam built their prolific sheep creamery, Bellwether Farms, from a small herd intended only for grazing.  Another prodigal West Coast cheese family, Bob and Dean Giacomini, founded Point Reyes Farmstead to make a traditional blue cheese, pulling their four daughters into the business.  Organize a family reunion and taste the terroir of the Pacific coast – from the misty cliffs of Point Reyes to the snow-capped peaks of the Cascades.

Begin with the fresh, tangy notes of Humboldt Fog. Each layer – rind, creamline, and paste each present unique earthy, floral flavors representative of the goats grazing in dewy mountain forests.
Continue reading “The Family that Milks Together: A West Coast Farmstead Cheese Plate”